Learn about the magical uses of dandelions and how to harvest them for spellwork.
Dandelions are one of my favorite plants. I do not consider them weeds, because I actually grow them on purpose. They are fun and ridiculously magical. They are also edible, good for the soil, and full of vitamins. You can eat the whole plant, from the roots to the seeds, leaves, yellow flowers, and white parachutes (fluffy white stuff).
Dandelions are associated with courage, strength, psychic abilities, and divination. They appear in early spring, a testament to their tenacity and a reminder of their ability to withstand the harsh winter environment. The name dandelion actually means "Lion's Teeth" from the French as "Dent de Lion". The golden petals resembles a lion's mane and the small brown seeds the pointed lion's teeth.
Dietary Benefits of Dandelions
Good source of vitamin A, Vitamin C, Vitamin K, folate, calcium, potassium
Supports the Immune System
Magical Properties of Dandelions
Root: Divination, dreamwork, prophecy, calling spirits
Seeds: courage and strength
Parachutes (white fluffy part): growth, wish, hope, transformation, moving on
Flowers: tenacity, resilience, psychic abilities
Leaves: divination and psychic abilities
Roots: steeped in teas for divination, ground and mixed with incense to increase psychic abilities, mojo bags for prophecy and dreamwork
Seeds: mojo bags for courage, amulet to ward off negativity and obstacles, talisman for courage, ground with incense for strength and courage, set in spell candles
Parachutes (white fluffy part): wish spells, spells to overcome bad habits and move on, spells of transformation and growth, spells to give hope
Flowers & Leaves: steeped in teas to aid in divination and dreamwork, bath blends to invoke courage and self-confidence, increase psychic awareness and overcome obstacles, pressed flowers and leaves for magical manuals and grimoires, set in spell candles
How to Harvest
Seeds and Parachutes
Place your hand under the white puffy parachute and pull straight up.
Pinch and pull seeds to remove them from the white puffy part.
*I usually separate the seeds from the parachute (aka fluffy white stuff), because I like to use them for different spells. It also makes it easier to remove just a few seeds later on for spellwork. However, you can store them together.
Yellow Flowers and Leaves
Remove the flowers and leaves from the stems. The stems are edible but bitter, so I usually just eat the leaves and flowers.
Rinse well with water to clean them. You can eat them right away or you can store them for later use.
To dry out the flowers and stems, you can leave them in the sun and then set them in a cool, dry place (but this will take a couple of weeks). You can also press them or use a dehydrator. If you don't have a dehydrator, use an oven. Pat the flowers and stems dry with a towel and/or set them aside until dry to the touch. Next, place the flowers and stems on a cookie sheet at 200F with the door open an inch or two. Stir them every 15 minutes or so and be careful not to let them burn. The leaves will dry out much faster than the flowers, so you need to keep an eye on them! When they are fully dry, store them in an airtight glass jar or sealed bag. They should last about 1 to 2 years.
*If the soil is very dry, water the ground first and let the water soak in. This will make it easier to dig into the soil and remove the plant.
For larger roots, choose larger plants.
Hold the plant in one hand, grabbing below the leaves.
Dig a spade straight down into the soil next to the plant. Move the spade back and forth in all directions to loosen the soil.
Dig the spade into the soil and pull straight up on the plant from the top to release it.
Remove the root from the rest of the plant. Clean off the dirt with water and a scrub brush.
Dry the roots in a cool, dry place for about two weeks. You can also use a dehydrator. If you don't have a dehydrator, cut the root into small pieces. Evenly spread them out on a cookie sheet. Place them in an oven at 200F with the door open about an inch or two. Stir the roots about every 20 minutes to make sure they roast evenly and do not burn. When the roots are completely dried throughout, remove them from the oven. They should be a dark brown color. This can take from 2 to 4 hours, depending on the root size. Let cool and store for later use. The dried roots should keep about 1 year.